I was very disappointed with the kitchen at 57th Fighter Group during my visit. My burger, which I ordered as medium well, came out raw in the middle, as I discovered when I cut it open. The waitress took it back to the kitchen, then returned later with the same burger recooked, cut in pieces as I had left it. Taking a piece of meat that had been at a table and putting it back on the grill seems to me to be poor kitchen practice; it certainly sends a message to the customer that the restaurant doesn't care much about them. They finally sent out a burger that was cooked at least approximately to my request, although I am not sure that it quite met the medium well temperature. All this took quite some time---what should have been 10 minutes ended up taking a half hour.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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